One-Pot Osso Buco - Instant Pot Recipe
Try this One-Pot Osso Buco Instant Pot Recipe recipe or contribute your own.
Try this One-Pot Osso Buco Instant Pot Recipe recipe or contribute your own.
- salt and pepper
- 2 bay leaves
- 1 medium onion diced
- zest of 1 lemon
- 2 tablespoons chopped parsley
- 4 veal osso buco shanks or lamb shanks (about 1.4 lb
- 1 tablespoon coconut oil or olive oil
- 1 large carrot diced
- 1 large celery stick diced1 teaspoon coconut oil or olive oil
- generous pinch of salt and pepper
- 2 large cloves of garlic diced or sliced
- 1/3 cup red wine or white wine
- 2 cups chicken stock (i used water and 1 cube stock)
- 1 cup tinned chopped tomatoes1 tablespoon tamari or soy
- 1 cup uncooked basmati organic rice
- 3-4 tablespoons finely chopped parsley
- 1 small clove of garlic grated
- Carbohydrate 8.84758 g
- Cholesterol 0 mg
- Fat 0.15779 g
- Fiber 1.99460002732277 g
- Protein 1.03916 g
- Saturated Fat 0.045993 g
- Serving Size 1 1 Serving (92g)
- Sodium 34.8631432291667 mg
- Sugar 6.85297997267723 g
- Trans Fat 0.045966 g
- Calories 38 calories
Step-by-step
- Pat-dry the meat using paper towel.
- Season the meat with a little salt and pepper.
- Add coconut or olive oil to the Instant Pot and press Sauté. Once hot, add the veal shanks and pan-fry for 20-30 seconds on each side to seal. You can do this in batches, if you can't fit all four pieces in the pot.
- While still on Sauté, remove the shanks to a plate. Add the onion, carrot and celery with an extra teaspoon of coconut oil and some salt and pepper. Cook for 5 minutes, stirring a few times.
- Add red wine and stir for 30 seconds. Then add the rest of the ingredients and stir through. Return the meat to the pot and submerge under the sauce, allowing some of the vegetables to go above and in between the pieces. Press Keep Warm/Cancel to stop the Sauté process.
- Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press Manual (High Pressure) and set the timer to 45 mins. After 3 beeps, the pressure cooker will start going.
- In the meantime, soak a cup of rice in double the cold water for 45 minutes. Rinse well and leave in the sieve to strain.
- Once the timer goes off, let some of the pressure release naturally for 5 minutes, then use the quick release method to let the rest of the steam out. Once the pressure valve is down, open the lid. Remove the bigger pieces of the meat (it should be falling off the bone) to a plate. Add the uncooked rice to the pot and stir through. Place the meat and bones back on the top and allow to submerge slightly.
- Press and lock the lid of the pressure cooker. Press Rice function key (Normal, 12 Minutes) and let it do its thing. Prepare the gremolata by mixing chopped parsley with grated lemon zest and garlic in a little bowl.
- Once the timer goes off, release the pressure naturally or use the quick release method. Open the lid and serve the osso buco rice topped with a generous sprinkle of gremolata.
Traditional osso buco requires hours of braising in a heavy Dutch oven, but pressure cooking achieves the same tender results in a fraction of the time. Veal shanks contain dense connective tissue that must break down completely. High pressure transforms that collagen into gelatin, yielding meat that yields effortlessly to a fork at forty-five minutes. Standard cuts featuring cross-cut bone marrow shanks work best here. Ensure the meat is patted thoroughly dry with paper towels prior to searing. Moisture on the surface prevents proper browning and stalls the Maillard reaction needed for deep savory notes.
An electric pressure cooker is strictly necessary for this method, as the saute function allows you to build the base directly in the insert. Deglazing the pot with wine requires scraping up any browned bits stuck to the bottom to prevent a burn notice during the pressure cycle. If your model lacks a dedicated rice function, a manual high-pressure setting of twelve minutes with a natural release will cook the grain safely alongside the meat. Soaking the basmati rice beforehand removes excess surface starch, preventing the grains from turning gummy when cooked in the seasoned braising liquid.
A traditional gremolata of finely minced parsley, grated lemon zest, and raw garlic cuts through the rich marrow and heavy sauce. Mince the garlic very finely so large, pungent pieces do not overpower the citrus brightness. Zest only the bright yellow outer peel of the lemon, avoiding the bitter white pith beneath. Mix these components just before serving to maintain their vibrant color and sharp aromatics. Spooning the herb mixture directly onto the hot meat activates the essential oils in the zest.
While this dish functions as a complete meal containing both meat and starch, adding a crisp green salad dressed in a sharp vinaigrette balances the heavy marrow. Acidic greens contrast the rich gelatinous sauce without competing for burner space. Serve immediately while piping hot.
